Healthy Chicken Taco Recipes

Shredded chicken thighs, infused with the flavors of garlic, ancho chile powder and tomatoes, make a delicious taco filling in just eight minutes thanks to your pressure cooker or Instant Pot. Don't have this spice? Any mild chile powder will work well.

The citrus fruits create a tangy marinade for the chicken in these low-fat tacos. Kids will love the taste, too!

This kid-friendly recipe keeps every element of tacos separate so your child can decide to eat them separately or have fun building their own mini tacos with their favorite toppings. Plus, it's perfect for packing into a bento box for a healthy lunch for school.

In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.

While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains.

This easy slow-cooker chicken recipe with mole poblano gets plenty of complex flavor from anchos (dried poblanos). Beer is an unconventional ingredient, but makes a nice bittersweet companion for the chiles. For more ways to serve this healthy mole, try these ideas: leave the chicken on the bone and serve with the sauce over brown rice; serve the shredded chicken on buns with creamy coleslaw; or stir vegetables and a can of rinsed beans into the saucy shredded chicken to make chili.

This spicy chicken taco recipe gets fresh orange flavor from both the crema and crunchy slaw toppings. Serve with tortilla chips and ice-cold beer.

Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream.

Charring tomatoes in a cast-iron skillet yields smoky results.